GRAND RAPIDS, MICH. - Getting your kids to eat healthy can be a challenge but it doesn't have to be.

Chef Jennifer Brower cooks nutritious meals for nearly 170 school districts -- most of them right here in Michigan.

Chef Jennifer is the Regional Executive Chef of the Great Lakes Region at Chartwells K12. She ensures more than 500,000 students are fed each day.

Chef Jennifer lives on 24 acres in Hopkins, 30 miles outside of Grand Rapids, with a 20 x 50 foot garden that she uses to find inspiration when planning menus and encouraging kids to try new and healthy foods.

Rainbow Ribbons

Ingredients:

2 lbs fresh beets, sweet potato and zucchini, washed

1 TBSP extra-virgin olive oil

1 fresh lime, citrused

1 tsp fresh ginger root, peeled, grated

½ tsp fresh garlic cloves, peeled and minced

2 TBSP fresh chopped herbs (basil, cilantro, parsley)

Directions:

1. Peel and cut vegetables into ribbons with a sprializer tool.

2. In large skillet, heat oil, toss in vegetables and stir and cook until just tender.

3. Quickly add garlic, ginger, lime and chopped herbs as you turn off the pan.